Chorizo Leek Crepes With Sour Cream And Chives Recipes

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SLOW SCRAMBLED EGGS WITH CRABMEAT AND CHIVES



Slow Scrambled Eggs with Crabmeat and Chives image

Provided by Food Network

Time 35m

Number Of Ingredients 9

4 tablespoon plus 1 teaspoon unsalted butter
8 whole eggs, beaten with 2 tablespoons whipping cream
Salt and pepper, to taste
1 cup fresh lump crabmeat, picked over for shells
2 tablespoons fresh snipped chives
1 cup fresh wild mushrooms, sliced
2 teaspoons butter
Salt and pepper
8 toast points

Steps:

  • Melt 2 tablespoons butter over medium-low heat in small pan and pour in eggs. With a wooden spoon or rubber spatula, stir the eggs constantly, lifting up as they start to cook to keep the uncooked eggs on the bottom of the pan. This process takes much patience and a lot more time than regular scrambled eggs. Keep stirring until eggs, finally start to thicken and become creamy in texture. You should not be able to discern any big pieces, just one homogenous mixture. When eggs are cooked, but still creamy, stir in 2 more tablespoons butter, and season with salt and pepper. While eggs are finishing, melt the teaspoon of butter in another pan and gently warm up the crabmeat. Season with salt and pepper and mix in the chives. Divide the eggs among 4 ramekins, egg shells or toast points and top with the warm crabmeat. This dish is even more heavenly with the addition of minced or shaved truffles. Or substitute wild mushroom for the crabmeat.;
  • WILD MUSHROOMS:
  • Saute mushrooms lightly in butter. Season with salt and pepper. Serve over eggs.;

VICHYSSOISE WITH SOUR CREAM AND CHIVES



Vichyssoise with Sour Cream and Chives image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons butter
2 leeks, rinsed well and chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried marjoram
4 cups leftover cooked new potatoes
6 cups reduced-sodium vegetable or chicken broth
1 cup reduced-fat sour cream
Salt and ground black pepper
4 teaspoons chopped fresh chives

Steps:

  • Heat butter in a large stock pot or Dutch oven over medium heat.
  • Add leeks and garlic and cook 3 minutes, until soft. Add thyme and marjoram and cook 1 minute, until fragrant. Add potatoes and broth, increase heat to high and bring to a boil. Reduce heat, partially cover and simmer 5 minutes.
  • Using an immersion blender, puree until smooth (or puree in a blender and return mixture to pot). Remove from heat and whisk in sour cream. Season, to taste, with salt and black pepper. Ladle soup into bowls and top with chives.

SOUR CREAM MASHED POTATOES WITH BACON AND CHIVES



Sour Cream Mashed Potatoes with Bacon and Chives image

Mash these spuds with sour cream for extra richness, then stir in bacon and fresh chives for extra flavor.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 6

2 pounds Idaho or Yukon gold potatoes, unpeeled
Kosher salt and freshly ground black pepper
1 1/2 cups sour cream
1 stick (8 tablespoons) unsalted butter
1/2 cup finely chopped cooked bacon
1/4 cup thinly sliced fresh chives

Steps:

  • Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
  • Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the sour cream and butter using a fork or potato masher. Stir in the bacon, chives, 2 teaspoons salt and freshly ground pepper to taste.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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